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Jim Auchmutey spent almost 30 years as a writer and editor for The Atlanta Journal-Constitution, specializing in stories about the South and its history and culture. He was twice named the Cox Newspapers chain's Writer of the Year and was honored by the Robert F. Kennedy Journalism Awards, the Associated Press and the Sigma Delta Chi journalism society.

Jim has written extensively about food. He has co-authored two cookbooks, including the first devoted solely to barbecue sauces and rubs, The Ultimate Barbecue Sauce Cookbook. He is a founding member of the Southern Foodways Alliance at the University of Mississippi and has won awards for his food writing from the James Beard Foundation and the Association of Food Journalists. He was a guest curator for the Atlanta History Center’s Barbecue Nation exhibition, which inspired his latest book, Smokelore.

A native Georgian, Jim comes from a long line of barbecue pitmasters and Brunswick stew makers. He lives in Atlanta with his wife, Pam, an editor at Emory University. His previous book was The Class of '65: A Student, a Divided Town, and the Long Road to Forgiveness.

Questions or comments for Jim? Email him at:

For media inquiries, contact Jason Bennett at the University of Georgia Press: